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Corn Pudding Casserole Recipe

Serves 6. Double this fabulous recipe for a party!


  • 3 tablespoons corn meal
  • 3/4 cup grated cheddar cheese
  • Kernels from 6 ears of corn
  • 1/2 vidalia or other sweet onion
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 1/2 teaspoon freshly ground pepper
  • 6 eggs, beaten
  • 1 tablespoon Frontier Soups Green Onion Dip Mix (or 1 tablespoon snipped chives)

Corn Pudding Casserole Recipe Directions:

  1. Butter the inside of a 8 x 8 inch Pyrex pan or other casserole and sprinkle with 1 tablespoon of corn meal.
  2. In a food processor combine 1 cup of the corn kernels, onion, Tabasco and salt and pepper. Process until creamy.
  3. In a large bowl beat eggs, stir in the cream and the pureed corn mixture, all remaining kernels, grated cheese, corn meal and green onion seasonings.
  4. Pour into the prepared casserole.
  5. Can be refrigerated overnight, brought to room temperature and baked, or baked immediately in a 350 degree oven for about 40 minutes.
  6. Allow pudding to sit for five minutes then slice into squares and serve.